Creamy Chicken Dish (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 tablespoon curry powder
02 -
1 ¼ lbs boneless, skinless chicken breasts, diced small
03 -
½ teaspoon kosher salt
04 -
1 tablespoon lemon juice
→ Main Ingredients
05 -
½ medium onion, sliced thin
06 -
1 tablespoon curry powder
07 -
¾ lb Yukon Gold potatoes, cut into 1-inch chunks
08 -
1 tablespoon brown sugar
09 -
1 tablespoon fresh ginger, finely chopped
10 -
1 cup frozen peas
11 -
1 clove garlic, minced
12 -
2 teaspoons Garam Masala
13 -
1 tablespoon tomato paste
14 -
2 tablespoons olive oil, split into two portions
15 -
½ teaspoon kosher salt
16 -
¾ cup chicken broth
17 -
1 12 oz can evaporated milk
18 -
Fresh cilantro, chopped, for garnish
# Instructions:
01 -
Mix the chopped chicken with the lemon juice, kosher salt, and curry powder in a bowl. Set it aside for later.
02 -
Warm 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken pieces and sear them on both sides for about 3 to 4 minutes. They don’t need to be fully cooked yet. Take them out and set them aside.
03 -
Using the same pan, keep it on medium heat. Add the remaining tablespoon of olive oil and cook the onions until they soften, about 5 minutes.
04 -
Stir in the minced garlic, fresh ginger, Garam Masala, tomato paste, and curry powder, then cook for 30 seconds to make the spices aromatic.
05 -
Pour in the evaporated milk, followed by the chicken broth, brown sugar, and kosher salt. Stir it all together. Toss in the potato pieces, letting everything bubble gently. Simmer for 15 minutes or so, stirring often, until the potatoes are nice and tender. If it dries out too much and the potatoes aren’t quite soft, splash in some more broth and keep simmering until you can poke a fork through them with ease.
06 -
Add the chicken back to the pan and throw in the still-frozen peas. Let it all cook for another 4 to 5 minutes until the chicken is fully cooked.
07 -
Top with chopped cilantro and enjoy with a side of rice.